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Geography of Food2018 Spring

Subject Geography (GEOG) 3307 Section 991 (CRN: 14000)

This course will focus on the importance of place and geography in the production, distribution and consumption of food. The role of culture and environment are critical in understanding why, what, how much, and where we eat. In the United States, we are increasingly removed from the farm and reliant upon processed foods, so understanding and appreciating the place of food becomes increasingly critical. Geographic concepts like nature-society relationships, spatial interconnections and patterns, and site and situation, will be applied to help us understand why food is produced and consumed where it is, by whom, and the changing nature of these relationships.
4 seats available (capacity: 25)
Credit Hours
3

Meeting times and locations

  • Lecture (time to be announced)
    January 16th to May 8th, 2018 (16 weeks)

Instructors

Department

History

College

Arts, Letters, Sciences
0